Pickled watermelon radish

Watermelon radishes are in season, an heirloom version of the Chinese daikon radish. They are so gorgeous and colorful, I want to put them in just about everything: tartines, salads, in veggie tacos, as topping for soups. Last weekend we decided to try something different by turning them into deliciously tart pickles that add a fresh dimension to our dishes.

All you need is a large glass jar, vinegar and some spices. They will be ready in about two days, but you can keep them in the fridge for up to a month. Give them a try. They will be a nice surprise in your next gathering with friends.

Pickled watermelon radish - Ingredients

2 Large watermelon radishes

1 Garlic clove, sliced in half

2 ½ Cups of white vinegar

1 Teaspoon of salt

1/3 Cup of sugar

½ Cup of water

1 Teaspoon of pink peppercorns

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Slide the radishes thinly. Place them in the jar with all the ingredients.

Keep them in the fridge for two days before eating. Every time you open the fridge, shake the jar to make sure the flavors incorporate nicely.

Serve them as a toping for tacos, on sandwiches and salads. Or top some tostones with cubed avocado, queso fresco and our radishes. So good!